The food at FermentAsian has its roots firmly entrenched in my Vietnamese heritage and that of my parents who joined Grant and I in the Barossa Valley in March 2010. To these traditional dishes we have added dishes inspired by our favourite Australian restaurants serving Southeast Asian cuisine.
We believe in supporting local producers especially those producers who share our ethical beliefs and will be extensively using local produce. Since my parents arrived in the Barossa they have transformed our home gardens into miraculous vegetable gardens growing all manner of vegetables and herbs that are intrinsic to our cuisine. Much of the produce, particularly the pungent herbs will come from our home gardens.
chef & owner